Retardation of volatile aldehyde formation in the exhaust of frying oil by heating under low oxygen atmospheres

作者：Mariko Fujisaki, Yasushi Endo, Kenshiro Fujimoto · 发表于：Journal of the American Oil Chemists Society · 年份：2002 · DOI：10.1007/s11746-002-0578-3 · 被引用次数：78 · 研究领域：Edible Oils Quality and Analysis、Free Radicals and Antioxidants、Phytochemicals and Antioxidant Activities

Abstract Volatile aldehydes were generated in the exhaust of high‐oleic safflower oil during heating at 180°C by spraying water into atmospheres with four levels of oxygen concentrations (2, 4, 10, and 20%). These aldehydes were quantitatively analyzed by HPLC after the conversion to 2,4‐dinitrophenyl hydrazones. Ten alkanals (C2 through C10), eight 2‐alkenals (C3 through C10) and three 2,4‐alkadienals (C7, C9, and C10) were found. These aldehyde levels were found to be positively correlated with both the heating time and the atmospheric oxygen concentration. The total amounts of aldehydes were the lowest in the oil heated in an atmosphere with 2% O2, and corresponded to 1/10 of those in the atmosphere with 20% O2. Acrolein was not found in oils heated in the atmosphere with 2% oxygen. These results suggest that frying in atmospheres with low oxygen levels can effectively decrease the generation of volatile aldehydes in the exhaust.